The key to this dish lies in selecting the right ingredients, especially when it comes to the cheese and the ranch dressing. I always opt for a good quality sharp cheddar or a blend that melts beautifully, because that gooey texture is what makes these quesadillas irresistible. For the chicken, leftover roasted chicken or grilled breasts work perfectly, saving time and adding depth of flavor. And of course, the bacon—crispy but not burnt—is an essential layer of smoky goodness that brings it all together.

• 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works well)
• 6 slices bacon, cooked crisp and chopped
• 2 cups shredded sharp cheddar cheese (or a Mexican cheese blend)
• 4 large flour tortillas (10-inch size)
• ½ cup ranch dressing (store-bought or homemade)
• 2 tablespoons chopped fresh cilantro (optional, for freshness)
• Butter or oil, for cooking
• Optional substitutions: turkey bacon instead of pork bacon, Greek yogurt mixed with ranch seasoning for a lighter dressing, or whole wheat tortillas for a healthier twist